Coconut Burfi is a super soft, moist, and easy-to-make sweet that requires only three ingredients. Its taste is similar to Gujarati Thabdi Peda. This version is an extended and colorful twist on the classic white coconut burfi, where the sugar is caramelized to enhance its rich flavor. It requires very few ingredients and can be prepared in just minutes, making it perfect for any occasion or celebration. Made with fresh coconut, it is also suitable for consumption during fasting or festivals. Try this delicious Indian sweet and enjoy its mouth-watering, juicy taste with your friends and family!
The key to making tasty caremel coconut barfi at home are
- Firstly, I use fresh coconut for making barfi. Fresh coconut gives the barfi a rich taste, making it moist and melt-in-your-mouth delicious. If you prefer, you can use desiccated coconut by soaking it in slightly warm milk for 10–15 minutes to soften it.
- Secondly, I reduce milk by boiling it until it becomes thick and creamy, which enhances the flavor of the barfi. As an alternative, you can use condensed milk or milk powder.
- Traditionally, sugar is dissolved directly into the barfi mixture, but I prefer to caramelize the sugar. Caramelizing the sugar intensifies the flavor and adds a richness to the barfi.
- Lastly, cook the barfi mixture until it becomes dry, lumpy, and starts to leave the sides of the pan. Store the barfi in an airtight container in a cool, dry place. For longer shelf life, it’s best to refrigerate it.
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Recipe Video
Coconut barfi recipe | caramel coconut barfi | nariyal ki barfi
Ingredients
- 2 cup freshly grated coconut
- 1 cup sugar
- 500 ml or ½ litre milk
- 2 tbsp ghee
- ½ tsp cardamom powder
- Garnish with almond slits and pistachio slits
Instructions
- Take 1 fresh coconut and divide it into two parts.
- Boil 3-4 cups of water in a bowl. Place a perforated plate (thali) over it, then place the coconut on the plate. Cover and steam for 8-9 minutes on high flame.
- Let the coconut cool, then easily remove its outer layer.
- Cut the coconut into medium-sized pieces.
- In a pan, add 1 tablespoon of ghee and the coconut pieces. Sauté the coconut pieces on medium flame for 2-3 minutes.
- Transfer them to a plate and let them cool slightly.
- Add the coconut pieces to a mixer jar and grind them using the pulse setting.
- You should now have 2 cups of grated coconut. Set aside 1 cup of sugar to use with it.
- In a pan, add 500 ml (or ½ liter) of milk and cook it on medium flame until it reduces and becomes thick and creamy. Transfer it to a bowl and keep it aside.
- In the same pan, add 1 cup of sugar and spread it out. On a low flame, dissolve the sugar and cook until it caramelizes and turns slightly brown.
- Then add the thick and creamy milk and mix well. The sugar should dissolve into the milk, forming a smooth mixture.
- Add ½ teaspoon of cardamom powder and mix well.
- Now add the 2 cups of grated coconut and mix everything together. Cook the barfi mixture until it starts leaving the sides of the pan and forms a dough-like consistency.
- Add 1 tablespoon of ghee and mix well.
- In a plate, place a sheet of butter paper. Spread almond slivers and pistachio slivers on the paper. Add the barfi mixture and level it evenly.
- Set the barfi for 5-6 hours at room temperature or for 1-2 hours in the refrigerator.
- Cut the caramel coconut barfi into your desired shape and store it in an airtight container.
Notes
- Steam the coconut on high flame for 8-9 minutes; this technique helps to separate the two layers easily.
- If you want to use dry coconut, soak it in some hot milk for 15-20 minutes so it becomes soft.
- Cut the coconut into medium-sized pieces; avoid cutting them into large pieces.
- Sauté the coconut on medium flame for 2-3 minutes.
- Grind the coconut pieces using the pulse setting.
- The proportion of sugar should be half that of the grated coconut.
- Cook the milk until it becomes thick and creamy.
- Cook the sugar on low flame until it turns golden brown. Do not overcook it, as it will become bitter in taste.
- Cook the mithai mixture until it binds into a dough and leaves the sides of the pan.
- Caramel coconut barfi stay good 15-20 days into refrigerator.
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